Dice the tomato and cucumber into cubes.
Wash the rucola and basil thoroughly and set it aside.
Finely chop or mince the 3 garlic cloves. Slice the red onion thinly.
Cut the Parmesan into small cubes. Roughly chop the fresh basil.
Swipe, Match, Cook.
Decide what to cook together.
Flora
203 Recipes
None
Easy
25 min
Spiciness
None
Difficulty
Easy
Time
25 min
Preparation
15 min
Cooking
10 min
200 grams
1
0.5
50 grams
1 bunch
3 cloves
1
50 grams
30 grams
2 tablespoons
1 tablespoon
1 pinch
1 pinch
20 milliliters
10 Views
4 weeks ago
Translated
This is your ultimate go-to summer pasta, a vibrant and refreshing dish bursting with fresh vegetables, fragrant herbs, and a delightful crunch from roasted pistachios. It's quick, easy, and perfect for a light summer meal.
None
Easy
25 min
Spiciness
None
Difficulty
Easy
Time
25 min
Preparation
15 min
Cooking
10 min
200 grams
1
0.5
50 grams
1 bunch
3 cloves
1
50 grams
30 grams
2 tablespoons
1 tablespoon
1 pinch
1 pinch
20 milliliters
Dice the tomato and cucumber into cubes.
Wash the rucola and basil thoroughly and set it aside.
Finely chop or mince the 3 garlic cloves. Slice the red onion thinly.
Cut the Parmesan into small cubes. Roughly chop the fresh basil.
Bring a large pot of water to a boil. Add 1 tablespoon of sea salt.
Cook the linguine according to the package instructions until al dente.
While the pasta is cooking, combine the diced tomato, cucumber, sliced red onion, minced garlic, and cubed Parmesan in a large mixing bowl.
Add the fresh rucola and chopped basil to the bowl. Drizzle generously with olive oil, then season with a pinch of salt and black pepper.
Stir in the roasted pistachios and nutritional yeast.
Once the linguine is cooked, drain it well and immediately add it to the bowl with the other ingredients. The warmth of the pasta will help meld the flavors.
Mix everything together thoroughly until all ingredients are well combined and coated with the dressing.
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